Distillation Recipes
Botanical gin — 15 l batch at 30% ABV
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: Still Spirits — https://www.stillspirits.com/a/articles/how-to-make-gin-on-the-air-still-pro; opracowanie PAMEL
Juniper profile from the botanical basket. Calculated dilution of the neutral base and specific quantity of the botanical mixture.
1. Combine the neutral base with water. After mixing and equalizing the temperature to the alcoholmeter reference temperature, check the strength at 30% ABV and the volume at 15 l. Do not treat the water volume as an exact difference, because contraction occurs during mixing.
2. Place the mixture in the botanical basket according to the apparatus instructions. Do not compact the material or block the steam flow path.
3. For botanical distillation, use a setup that preserves the aroma. Use a 15 l fill only in a vessel whose permitted range includes such a batch.
4. Load profile PRD5. Collect the distillate in small, separate portions; select the final fraction according to the aroma profile. In the source recipe, collection ends no later than when the strength of the distillate flowing out drops to approximately 20% ABV.
5. After cooling, measure the strength of the selected fractions. Dilute to 40% ABV, bottle, and leave for several days to allow the aroma to settle.
Working with PRD5
PRD5: the COLUMN probe (role 3) is used for stabilization, while the HEAD (role 0) is used for distillation. The temperatures given apply to these probes, not to the liquid in the vessel. Before START, check the probe assignments, cooling operation, and apparatus flow path. Work without an open flame and with ventilation.
Collect the initial and final fractions separately. The duration of the foreshots stage organizes the controller's operation; it is not a measurement of composition nor a guarantee of methanol removal. Select the fraction separation and process termination according to the raw material and apparatus. Valve and alarm settings remain the configuration of the specific installation. Recording the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/how-to-make-gin-on-the-air-still-pro
Development and selection of the controller profile: PAMEL.
Process settings
PRD5 — Aromatic distillation
Stabilization: COLUMN, 78.8°C, range ±1°C, 5 min counted within the range.
Foreshots: 2 min.
Distillation: HEAD, 81.5°C.
Controller: AUTO P; power 5–85%; Kp=6, Ki=0, Kd=0.
The temperatures are initial values for profile PAMEL; adjust them to the pressure, probe readings, and characteristics of the apparatus. They are not the fraction cutoff temperature.
2. Place the mixture in the botanical basket according to the apparatus instructions. Do not compact the material or block the steam flow path.
3. For botanical distillation, use a setup that preserves the aroma. Use a 15 l fill only in a vessel whose permitted range includes such a batch.
4. Load profile PRD5. Collect the distillate in small, separate portions; select the final fraction according to the aroma profile. In the source recipe, collection ends no later than when the strength of the distillate flowing out drops to approximately 20% ABV.
5. After cooling, measure the strength of the selected fractions. Dilute to 40% ABV, bottle, and leave for several days to allow the aroma to settle.
Working with PRD5
PRD5: the COLUMN probe (role 3) is used for stabilization, while the HEAD (role 0) is used for distillation. The temperatures given apply to these probes, not to the liquid in the vessel. Before START, check the probe assignments, cooling operation, and apparatus flow path. Work without an open flame and with ventilation.
Collect the initial and final fractions separately. The duration of the foreshots stage organizes the controller's operation; it is not a measurement of composition nor a guarantee of methanol removal. Select the fraction separation and process termination according to the raw material and apparatus. Valve and alarm settings remain the configuration of the specific installation. Recording the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/how-to-make-gin-on-the-air-still-pro
Development and selection of the controller profile: PAMEL.
Process settings
PRD5 — Aromatic distillation
Stabilization: COLUMN, 78.8°C, range ±1°C, 5 min counted within the range.
Foreshots: 2 min.
Distillation: HEAD, 81.5°C.
Controller: AUTO P; power 5–85%; Kp=6, Ki=0, Kd=0.
The temperatures are initial values for profile PAMEL; adjust them to the pressure, probe readings, and characteristics of the apparatus. They are not the fraction cutoff temperature.
Ingredients & preparation
11,25 l of neutral potable alcohol at a measured strength of 40% ABV.
Water to a final volume of 15 l — final batch strength 30% ABV.
300 g Still Spirits Gin Botanicals London Dry mixture
Process & settings
PAMEL device used: PRD5 Product Centre ↗
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